Preheat the oven to 220ºC/425ºF. Grease or line a baking tray with non stick baking paper.Sift the flour, baking powder, salt and pepper into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the milk and, using a flat-bladed knife, mix to form a soft dough. Add a little extra flour if the dough is too sticky.Turn the dough out onto a floured work surface and roll out to form a 20x25cm (8x10in) rectangle. Sprinkle the goat’s cheese over the surface, then sprinkle over the parmesan, cheddar and parsley. Starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2cm (3/4 in) thick slices. Transfer the slices to a baking tray, spacing them 2cm (3/4 in) apart.Bake for 10-12 minutes (mine took 28 minutes in the oven) or until golden and cooked through. Cool on a wire rack.Serve warm.

a smaller version would be an awesome appetizer! plus, for some inexpicable reason, i wouldn't feel as guilty eating 5 or 6 little ones as i would eating 2 normal ones, even though they'd be equivalent in size... :) stellar recipe!

I always associate pinwheels with the sweet ones with pumpkin or poppy seed filling. I think the savory versions here are great. They're perfect for parties or get together too. I think I should remember this recipe for our next picnic.